Following the addition of the CNS Farnell texture analysers to its product range, Brookfield has launched a wide range of accessories to aid the food texture testing process
Two texture analysers are currently available.
The original LFRA, developed by the Leatherhead Food Research Association, which is suitable for low force applications such as the gelatine Bloom test and in regular use throughout the food industry.
The QTS 25, which provides more detailed analysis ideal for the more demanding R and D environment.
Brookfield offers various probes for use with each instrument designed to enable manufacturers to examine and analyse in detail the textural characteristics of their specific products.
Over 100 different probes and fittings are currently available, along with a standard probe kit.
Custom fixtures can also be designed to hold individual products, whatever their shape, size and the texture test required.
From soft to hard, crumbly to sticky, thin to thick, the QTS 25 and LFRA texture analysers, plus their associated accessories and software, can help manufacturers maintain consistent quality and develop new products.
Brookfield CNS Farnell texture analysers have been proven in the analysis of a huge range of food products, including: biscuits, bread, butter, cakes, cheese, chocolate, confectionery, cookies, crackers, fish, fruits, gels and gelatine, margarines, meat products, pet foods, puddings, sauces, snack foods, spreads, starches, sugar, surimi, vegetables and yoghurts.
These texture analysers have also been instrumental in quantifying a wide variety of subjective characteristics, such as hardness, cohesiveness, springiness, adhesiveness, spreadability, break and peel strength and consistency.
The texture profile generated by Brookfield CNS Farnell texture analysers can be used within routine quality control procedures as a means of monitoring product consistency, or as a development tool to optimise the key textural quality attributes created by formulation or process changes.
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